All Things Vegan explores a variety of issues relating to food, animal, and environmental concerns in Bend, Oregon, and around the world. All Things Vegan airs every 2nd and 4th Tuesday from 5-6 p.m., on Bend’s Community Radio station, KPOV Community Radio.

Big Flavor, Big Vegan: Robin Asbell tells us what it took to write such a BIG book full of flavorful recipes. Plus, all about the VegNet Bend and Peace Advocacy Network sponsored Vegan Pledge.

In this show, we talk with Big Vegan author Robin Asbell about what it takes to write such a BIG book full of flavorful recipes. Robin explains in the interview how she uses the concept of Umami to win people over with a familiar “meaty” flavor, and afterwards, we highlight a recipe exploding with mushroomy goodness. We also tell you about the VegNet Bend and Peace Advocacy Network sponsored Vegan Pledge.

And, of course, we highlight and comment on the latest News from the Vegan Frontier, let you know about vegan related happenings in and around Central Oregon, and more!

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Interview:

Robin Asbell (with Sunshine), Big Vegan

We talk with Robin Asbell, author of Big Vegan: No Meat/No Dairy, All Delicious.Big Vegan is a 500+ page comprehensive cookbook full of flavorful and approachable recipes inspired by global cuisine.

Robin is a Minneapolis based cookbook author, freelance writer and recipe developer, private chef, and culinary instructor who also gives talks on the topics of whole grains, whole foods, and eating well.

From robinasbell.com:Robin “writes about food and everything that goes with it, and the delectable intersection between real food and vibrant health. Her prose and recipes have appeared in such diverse publications as Better Homes and Gardens, Taunton’s Fine Cooking, Real Food, Mother Earth News and Vegetarian Times. Much of her career has been devoted to developing exciting, easy to use recipes.”

For this month’s vegan bite, we are featuring the Creamy Triple-Mushroom Fettucine with Walnuts from Big Vegan. As Big Vegan author Robin Asbell puts it, “This pasta is an opportunity to amplify and showcase the umami of mushrooms, with layer after layer of intense mushroom flavor. For the fungus lovers among us, this creamy, meaty pasta is a plateful of heaven.”

Strictly Organic Coffee has several vegan options and items that can easily be made vegan. There is usually a vegan soup on the menu, along with a hummus plate and hummus veggie wrap. A breakfast burrito with potatoes and veggies can be made vegan on request, and soy sausage can be added. They serve certified organic and fair trade coffee that they roast on location. A variety of nuts milks are available.

Strictly Organic has two locations: 6 SW Bond Street and 450 SW Powerhouse Dr. at The Old Mill. For more information, see strictlyorganic.com.

VegNet Bend monthly meeting and potluck: 6p, January 25, The Environmental Center, 16 NW Kansas, Bend. Bring a vegan dish, your recipe, and a place setting. This month, the group is going to view trailers of some intriguing films that have come out in the last year or so, including Vegucated, Bold Native, May I Be Frank, Fat, Sick and Nearly Dead, How I Became An Elephant, and Processed People. Please come and vote on which films you’d like to see for movie nights in 2012.

VegNet Bend will also be hosting a 30-day Vegan Pledge beginning January 29 and continuing for 5 Sundays through February 26. It will include programs, speakers, cooking and shopping tips, and more. If you’re interested in exploring the benefits of a vegan lifestyle, but need a little support, this is the pledge for you. Sign up at vegnetbend.org.